Garnelen mit Drachenbrunnentee (龙井虾仁)

龙井虾仁 – Drachenbrunnen Garnelen, Longjing Garnelen
Küche: Zhe (Hangzhou)
Zubereitung: im Wok sautiert
Die Kombination aus den zwei Köstlichkeiten aus Hangzhou (Flussgarnelen und Tee von den Hängen um den Westsee) wurde laut Legende zu Ehren des Kaisers Qinglong bei seinem Besuch in Hangzhou zum Qingmingfest das erste Mal serviert.


1/2 lb raw, peeled & frozen baby shrimp
1 tablespoon Shaoxing wine
1/8 teaspoon salt or to taste
2 teaspoons oil
1 heaped tablespoon Longjing tea leaves
1/4 cup hot water
Some chopped scallion
1 tablespoon egg white
1 teaspoon corn starch


Defrost the frozen shrimp, rinse well, and pat dry with paper towels. Add corn starch and egg white to the shrimp and marinate for 15 minutes. Prepare the tea in a small tea pot by adding 1/4 cup hot water to the tea leaves. Set aside for 5 minutes and then filter the tea and set aside for the stir-fry.

Heat up 1 teaspoon cooking oil in a wok and toss in the shrimp. Do a few quick stir until the shrimp is 50% cooked, dish out and set aside. Wash the wok and heat it up again with the remaining 1 teaspoon cooking oil. Add the shrimp back into the wok, and quickly follow by the tea, Shaoxing wine, salt, and chopped scallion. Do a quick stir over high heat until the shrimp is cooked, dish out and serve immediately.

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